I love cooking. I love baking.
And one of the recipes I make on a regular basis is any variety of muffins, though I prefer anything and everything chocolate.
Back story: With the use of a high-speed Nutri Ninja Slim blender, I’ve been making smoothies and other cold drinks from fresh fruits and either milk or juice. Sometimes though I have an excess of bananas and I don’t have any other new ideas for their use. And sometimes they just go to waste.
So I decided to see if I could use them for other food recipes.
And it came down to this.
First, heat the oven to 200°C (or 180°C fan-forced).
Bring together all your ingredients and separate them into DRY and WET.
Don’t forget to use measuring cups and spoons.
And here are the items you need –
- 2 cups self-raising flour*
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 pinch of salt
- 1/2 cup brown sugar
Sift ingredients 1-4 together in a large bowl, then mix in the brown sugar.
- 1/3 cup (75 grams) butter (melted)
- 2 tbsp honey
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 eggs
- 2 bananas (mashed)**
Mix together all the wet ingredients in a jug or pitcher until combined.***
* Don’t have self-raising flour? No worries, there’s always a substitute that you can put together:
- 1 cup all purpose flour
- 1 tsp baking powder
- 1¼ tsp salt
** Use a fork to mash the bananas.
*** I use a stick mixer for ease of preparation.
Once the dry and wet ingredients are prepared (separately), make a well in the center of the dry ingredients and add the wet ingredients, stirring until just combined. Do NOT over-mix this.
Spoon mixture into muffin pans, around ¾ full.
Bake for 20 minutes or until cooked through.
Test with a toothpick.
Cool in pans for 5 minutes, then turn onto a wire rack to cool.